School Holiday Snacks!

School Holiday Snacks!
Apr 10, 2018
It’s hard enough coming up with creative ideas for lunchboxes every week, and when the kids are home during school holidays they always seem to be hungry, poking their heads around the kitchen!
 
Here are three easy snack recipes to keep them entertained and their tummies full (without breaking the bank).
 
1) Animal Cupcakes
 
These are super easy for kids to make with their friends – just improvise the toppings so they can make their fave animals! Grab a couple of vanilla cupcake packet mixes, and either you can whip them up, or get your older kids to bake them.
Once they have cooled, grab a selection of lollies and start decorating! We stock lots of lollies in our confectionery aisle: https://reddot.com.au/confectionery so the only thing holding the kids back is their imagination!
We’re a fan of farm animal cupcakes. Think: pig, chicken, sheep, and a cow. 
 
Use a variety of marshmallows, bullets, m&ms and jelly beans to decorate your cupcake animals. Start my icing them with tinted buttercream icing, then go crazy. Think: 
Mentos fruit flavoured lollies (for pig & cow noses and lamb ears)
Jellybeans (pink for lamb noses & red for chick combs)
Mini Marshmallows cut in half with scissors (for eyes & lambs’ wool)
Chocolate chips (cow spots)
 
Don’t forget to post photos on our facebook and Instagram of your #reddotholidaycreations
 
2) Cheesymite scrolls
 
These are such an Aussie favourite and freeze really well!
 
INGREDIENTS:
For bread dough:
– 380ml Water
– 2 Tsp Salt
– 2 Tbs Sugar
– 650gm Flour
– 1 1/2 Tsp Yeast
 
Filling: 
Vegemite
1 – 2 Cups Tasty Cheese, grated
 
Get kneading!
Put all the dough ingredients into a large bowl and mix together to form a ball.  Put on a lightly floured surface and knead the dough for a good 5 minutes.  Place back into the bowl and cover with a clean tea towel.  Leave in a warm place until it has doubled in size.  (Takes 1.5 hours)
Once your dough’s ready, take half of it and place onto a lightly floured surface. Roll out to form a rectangle. Spread with vegemite and sprinkle with cheese. Roll up, trying to keep all the chees in the middle.
Once rolled up, cut into approx 2.5cm pieces.   Repeat for the second half of the dough. 
Place onto a lined baking tray into a warm low heat oven.  
Leave for approx 30 minutes to rise. Once risen, turn the oven up to 200 degrees C and cook until they are lightly golden and you’re ready to eat!
 
3) Spag Bol Cups!
 
Turn your family favourite Spaghetti Bolognese leftovers into muffin cups for a great lunchtime snack! 
Grab that leftover container of spag bol, and turn on the oven!
Heat the oven to 180°C and lightly grease a 6 hole muffin tin.
Place all your leftovers, as well as an egg, into a bowl and mix to combine.
Fill the muffin holes with the spaghetti mixture then place in the oven and bake for around 20-25 minutes. The egg will set and the muffins will hold their shape when removed.
 
Red Dot has all your bakeware for these recipes covered and from $2!